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Name: Spicy Coconut Broth with Tasmanian Atlantic Salmon And Rice
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 150 g. piece salmon per; 2 tb Garam masala; (see above); 1 ts Cloves; 1 tb Brown sugar; 1 c Jasmine rice; 3 Onions; finely chopped; ; skinned and chopped; 20 ml Fish sauce; 4 Star anise; ; finely chopped or; 6 lg Ripe tomatoes; stem core; 2 tb Vegetable oil; 1/4 c Green cardamom pods; 1/2 Dessertspoon tumeric; ; minced; 1 l Coconut milk; 500 ml Coconut cream; 2 Cinnamon sticks; 1 5 cm piece ginger; peeled; 1 ts White peppercorns; Salt to taste

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INGREDIENTS

1 150 g. piece salmon per
2 tb Garam masala; (see above)
1 ts Cloves
1 tb Brown sugar
1 c Jasmine rice
3 Onions; finely chopped
; skinned and chopped
20 ml Fish sauce
4 Star anise
; finely chopped or
6 lg Ripe tomatoes; stem core
2 tb Vegetable oil
1/4 c Green cardamom pods
SPICY COCONUT BROTH
1/2 Dessertspoon tumeric
; minced
1 l Coconut milk
500 ml Coconut cream
2 Cinnamon sticks
1 5 cm piece ginger; peeled
Garam masala
1 ts White peppercorns
Salt to taste

INSTRUCTIONS

1. Garam Masala: Dry roast the spices separately in a pan on moderate heat until they give off their aroma and are lightly roasted - be careful not to burn. Combine all the spices in a coffee grinder or mortar and pestle and grind until a fine powder. Store in an airtight container. 2. Spicy Coconut Broth: Heat oil in a large pan and cook onions until transparent. Add tumeric and ginger and cook on low heat for about 20 minutes, then add remaining ingredients. Bring to the boil, then simmer for 5 minutes. Check for seasoning. 3. While broth is cooking, cook the salmon and jasmine rice. The salmon can be poached in fish stock, char grilled or pan fried. To serve, spoon some rice into a wide soup bowl and top with salmon. Pour over the broth. Recipe supplied by Fee & Me Restaurant, Launceston. Per serving: 4814 Calories (kcal); 457g Total Fat; (79% calories from fat); 59g Protein; 211g Carbohydrate; 3mg Cholesterol; 272mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 11 1/2 Vegetable; 3 Fruit; 91 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spicy Coconut Broth with Tasmanian Atlantic Salmon And Rice

1 150 g. piece salmon per
2 tb Garam masala; (see above)
1 ts Cloves
1 tb Brown sugar
1 c Jasmine rice
3 Onions; finely chopped
 ; skinned and chopped
20 ml Fish sauce
4 Star anise
 ; finely chopped or
6 lg Ripe tomatoes; stem core
2 tb Vegetable oil
1/4 c Green cardamom pods
 SPICY COCONUT BROTH
1/2 Dessertspoon tumeric
 ; minced
1 l Coconut milk
500 ml Coconut cream
2 Cinnamon sticks
1 5 cm piece ginger; peeled
 Garam masala
1 ts White peppercorns
 Salt to taste

1. Garam Masala: Dry roast the spices separately in a pan on moderate heat  until they give off their aroma and are lightly roasted - be careful not to  burn. Combine all the spices in a coffee grinder or mortar and pestle and  grind until a fine powder. Store in an airtight container.    2. Spicy Coconut Broth: Heat oil in a large pan and cook onions until  transparent. Add tumeric and ginger and cook on low heat for about 20  minutes, then add remaining ingredients. Bring to the boil, then simmer for  5 minutes. Check for seasoning.    3. While broth is cooking, cook the salmon and jasmine rice. The salmon can  be poached in fish stock, char grilled or pan fried. To serve, spoon some  rice into a wide soup bowl and top with salmon. Pour over the broth.    Recipe supplied by Fee & Me Restaurant, Launceston.        Per serving: 4814 Calories (kcal); 457g Total Fat; (79% calories from fat);  59g Protein; 211g Carbohydrate; 3mg Cholesterol; 272mg Sodium Food  Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 11 1/2 Vegetable; 3 Fruit;  91 1/2 Fat; 1 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1757g)
Recipe Makes: 1 servings

Calories: 4636
Calories from Fat: 3507 (76%)

Amt Per Serving		% DV

	Total Fat 389.7g	520 %
	Saturated Fat 328.3g	1641 %
	Monounsaturated Fat 28.1g
	Polyunsanturated Fat 9.8g
Cholesterol 0mg		0 %
Sodium 2203mg		76 %
Potassium 4324.4mg		114 %
Total Carbohydrate 288.4g		85 %
	Dietary Fiber 23.7g	95 %
	Sugars, other 264.7g
Protein 57.1g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4636

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